- Perhaps Bali's most famous delicacy is Babi Guling or the roasted suckling pig. Babi guling is an all-time favorite, consisting of spit-roast pig stuffed with rich traditional spices and vegetable mixes such as cassava leaves, slowly ‘rolled’ (hence its name, guling means ‘to roll’) over a coal fire. The crisp brown skin is prized, while the meat is a tender and juicy treat. At first the dish was a communal treat cooked only during special festivities and ceremonies, but now babi guling can be found widely served at warungs and restaurants specializing in this succulent dish.
Ayam or Bebek Betutu
- Betuitu is a distinct traditional Balinese technique of cooking chicken (Ayam Betutu) or duck (bebek Betutu). Traditionally cooked in a pit of embers for up to twenty-four hours, Ayam or Bebek Betutu is a roasted poultry that has been stuffed with spices and wrapped in banana leaves and coconut husks. This exceptional menu features a lavish smoky look of the duck or chicken, cooked to a “melty” softness and slathered inside and out with a pleasantly charred basa gede, lingering with hints of lemongrass, turmeric and ginger.
Lawar
- Brimming with extraordinary flavors and a rich history, Lawar is one of Bali's most significant dishes. Lawar is a chopped and blended mix of traditional spices, shrimp paste, kencur (galangal) and other roots, which are combined with grated coconut, green beans, boiled young jackfruit and occasionally singkong (cassava) leaves, adding a fresh twist to the hearty spice. Different meats are added to the dish.
- What makes this dish rather unique is that traditionally it uses fresh blood of the meat in the dish. This gives it its signature red coloring. However, nowadays the vegetarian or the “white” Lawar (without blood) are becoming more popular, using strips of mango and juicy coconut.
Sate Lilit
- A slight twist on what is generally known as Indonesian Satay or meat skewer, Sate Lilit is a uniquely Balinese dish. It is similar to a typical meat skewer, however, sate lilit uses minced or ground meat, fish or other seafood that is blended with basa gede and other traditional spices. The minced meat mixture is then molded around a wooden skewer or lemongrass stalk, and cooked atop a grill or open fire. Unlike the traditional Indonesian satay which is doused in rich peanut sauce, Sate Lilit is often served plain, letting the aromatic spices speak for themselves.
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